This recipe uses not only common ‘baby bella’ mushrooms, but also shitake mushrooms for a more earthy flavor.
Serves 4
Total Time: 30 minutes
1. | Put a large pot of salted water on to boil. |
2. | In a large non-stick skillet melt the butter over medium heat. Add onions and garlic. Sauté for 3 minutes or until onion is soft and translucent. Be careful not to burn the garlic. |
3. | Add mushrooms, salt, pepper and tarragon. Sauté for 2 minutes. |
4. | Add the wine. Simmer uncovered until the liquid is reduced by half, about 5 minutes. |
5. | Add the heavy cream. Simmer for 3 minutes. |
6. | Add the Notta Pasta to boiling water and cook according to directions on box. Drain, rinse briefly and add to sauce and toss. |
7. | Serve with grated Parmesan cheese, garnished with parsley. |